Published: March 22, 2006 12:47 pm      

This week's recipes

Chunky chicken pasta

8 ounces penne or other tubular pasta

1 tbsp. salt

1 pound boneless, skinless chicken breast (or thighs)

3 tbsp. olive oil

8 ounces mushrooms, sliced

1 red bell pepper, chopped

1 tsp. thyme

1 tsp. oregano

1/2 tsp. (freshly ground) pepper

1/4 cup (freshly grated) Parmesan cheese

Bring a large pot of water to boil, and add 21/2 teaspoons salt. Add pasta, and cook according to package directions until al dente or done to desired taste.

Cut chicken into 1/2-inch strips across the short side. Sprinkle with 1/2 tsp. salt.

Heat olive oil in a wide skillet over high heat. When hot, add mushrooms, shake the pan to distribute them evenly and cook two minutes without stirring. Add bell pepper and stir. Cook on high two minutes more, stirring once or twice. Add chicken strips, thyme, oregano and pepper, and cook, stirring occasionally, three to five minutes or until chicken is opaque.

When the pasta is done, drain it, saving 1/2 cup of the cooking liquid. Put the pasta back in the pot, and add the contents of the skillet, the reserved pasta liquid and the Parmesan cheese. Stir to combine, and spoon onto a platter. Serve with asparagus or other spring vegetable.

Serves four.

— Gannett News Service



Sauerkraut chocolate cake

Here is a recipe for sauerkraut chocolate cake. It is a sweet surprise for April Fool’s Day. Just don’t tell your unsuspecting guests the ingredients. Let them try and guess after they’ve taken a bite.

Most likely, you know someone who wouldn’t get within a runner’s mile of a plate of sauerkraut. Watch as they gulp down the sauerkraut chocolate cake and have your cake knife poised when they ask for another slice.

1/2 cup butter, softened

11/2 cups granulated sugar

3 large eggs

1 tsp. vanilla extract

1 tsp. baking powder

1 tsp. baking soda

2 cups all-purpose flour

1/4 tsp. salt

1/2 cup cocoa powder

1 cup water

1 (8-ounce) can sauerkraut, lightly drained and finely chopped by hand (Do not use a food processor.)

Preheat oven to 350 degrees. Combine butter and sugar in large bowl. Beat in eggs, one at a time. Add vanilla. In separate bowl, sift dry ingredients together and add to butter-sugar mixture slowly, alternating with water. Stir in sauerkraut. Mix until smooth. Pour into 13-inch by 9-inch by 2-inch greased cake pan. Bake for 30 to 35 minutes, until knife inserted in cake comes out clean.

Frosting

1 6-ounce package chocolate chips

4 tbsp. butter

1/2 cup sour cream

1 tsp. vanilla

1/2 tsp. salt

21/2 to 23/4 cups powdered sugar, sifted.

Melt chocolate chips and butter in a double boiler. Remove from heat and add sour cream, vanilla and salt. Gradually beat in powdered sugar until the frosting is of a spreadable consistency.

— Marija DiLiberto Vukcevich, Lewiston



Spinach and

sun-dried tomato pasta

INGREDIENTS:

1 cup vegetable broth

12 dehydrated sun-dried tomatoes

1 (8 ounce) package uncooked penne pasta

2 tbsp. pine nuts

1 tbsp. olive oil

1/4 tsp. crushed red pepper flakes

1 clove garlic clove, minced

1 bunch fresh spinach, rinsed and torn into bite-size pieces

1/4 cup grated parmesan cheese

DIRECTIONS:

In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth for 15 minutes or until softened. Drain, reserving broth, and coarsely chop.

Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for nine to 12 minutes, until al dente, and drain.

Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.

Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic for one minute or until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking for two minutes or until heated through.

In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with parmesan cheese.

Serves four.

Source: www.allrecipes.com